• Journal of Families and Better Life
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• v.7 no.1
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• pp.119-138
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• 1989

This study attempts to apply its result to decision whether housewives are in the labor market or not by investigating the level of reservation wage of them and the influencing factors on it. The purpose of this study is to analyse the effects by identifying , on the basis of theoretical models, the factors that influence reservation wage, and to predict future state of female employment. 1) The level of reservation wage of housewives showed significant differences by husband's income, household asset, housewife's education level, housewife's age, number of children division of husband in household labor, and by three marketization of housework. 2) The variables which affected reservation wage of housewife independently had influence on it in the following order: Husband's income, education level, age affect positively reservation wage of housewife, and a negative relation has been found between division of husband, level of commodity substitution and reservation wage of housewife. 3) Husband's income, housewife's education level, housewife's age, division of husband in household labor, level of commodity substitution give direct effects on reservation wage of housewife. Education level, age, number of children and family type influenced reservation wage of housewife through level of commodity substitution indirectly.

• Korean Journal of Health Education and Promotion
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• v.14 no.2
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• pp.17-42
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• 1997

From September 2, 1995 through October 31, this questionnaire was made by the 1, 200 industrial workers who work for 15 enterprises of 5 types of business. And it was for helping to devise a policy and to develop a program for industrial workers' health promotion by understanding the consciousness behavior level of industrial workers in our country and the related factors which are under the influence of it and health promotion behavior. The summary and conclusions are as follows. 1. In health promotion score level by related factors, the health diagmosis level score was 7. 37(81.9/100) of the perfect score 9, nutrition level score was 7.00(77.8/100), health education behavior level score was 6.00(66.7/100), exercise behavior level score was 6.01(66.8/100), occupational disease knowledge level score was 6.00(66.7/100). 2. Health diagnosis behavior level was significantly high when the age is older, when the occupation term is longer, when the economic status is better. And wjem tje satosfoed degree for vocational aptitude, working environment, and the education contents. 3. Nutrition (dietary habit) status level was high in men, in the age group of 40 over, in the group of having their spouse, in the group of being paid over one million won a month, in the upper economic classes (P〈0.001). It was also high in graduates middle school and in daytime workers (P〈0.05). 4. Health education behavior level was high in the older ahe hroup, in a single life (separation by death, divouce, separation) and in the longer occupation term(P〈0.001). 5. Exercises behavior level was high in men, in the workers who are paid 500～990 thousand won a month, in the better economic classes(P〈0.01). 6. Knowledge level on an occupational disease was high in men, in the older age group, in the group of having a spouse, In the workers who are paid 500～990 thousand won a month, in the group of having a longer occupation term, and in the residents living not in a large city(P〈0.01). 7. When health status was higher, health promotion behavior, behavior level, health diagnosis (P〈0.001), nutrition(P〈0.05), health education behavior (P〈0.05), exercise behavior(P〈0.01) and the knowledge level on an occupation disease was high. 8. The main factors which are under the influence on the degree of practicing healthy life were the level of knowledge and behavior, sex, his/her health status, and the satisfied degree of working environment. These variables could explain it 18.0%. 9. The factors which are under the influence on health promotion behavior and behavior levels were the variables of the satisfied degerr of education contents, sex, health knowledge, economic status, health status, occupation terms, monthly income, working tiredness. These variables could explain it 21.3%. By these results, it is inportant for industrial workers' health promotion to level up the health diagnosis behavior, dietary habit considering nutrition, behavior on health education, behavior for exercise, and knowledge on an occupational disease. Especially we should develop the proper program considered sex, health status, satisfied degree of working environment and education contents, economic status, eccupation terms, knowledge on health, and behavior level. Because health promotion business gies in gear with productivity promotion.

• Journal of Engineering Education Research
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• v.18 no.2
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• pp.3-7
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• 2015

Entrepreneurship has been considered as an engine to lead economy, which has been resulting in a focus on entrepreneurship education to promote entrepreneurship. This paper focuses on science and engineering students, and analyzes the relationship between entrepreneurship education and entrepreneurship level. The response results of 950 students (34 universities) were as follows. First, the entrepreneurship level of science and engineering students are a little high but not as significant more than non-science and engineering. Second, science and engineering students have an impact on the level of entrepreneurship about entrepreneurship courses. Third, entrepreneurship courses and clubs have an effect on entrepreneurship level. As a conclusion, we have to improve the quality of entrepreneurship education, recognize startup as a credit, and build up entrepreneurship education ecosystem through the local area network.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.533-548
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• 2011

This study examined the concern levels of primary school teachers regarding transitional education from early childhood phase to primary education. Concern Based Adoption Model (CBAM) instrument of Hall and Hord (2006) was used to survey 104 primary school teachers. The results indicated that the majority of respondents' concern level was at 'informational' level (stage 1). And first peak of concern level was at 'unconcerned' level (stage 0). The first-second peak analysis of stage 0 (unconcerned) group indicated that there were 5 types of groups and each had distinguished features. Finally there were statistical differences at the unconcerned stage by in-service training and career of the first-year class. A discussion of the limitations of this study and implications for teacher education programs and operational support systems were suggested.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.630-639
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• 2008

The purpose of this study was to develop children-friendly comic books and animation for dietary education of 3rd or 4th grade elementary students. Through a literature review on current dietary problems and dietary education for children, 15 educational themes were chosen on both healthy eating and safe dietary life. Comic books and animation were developed based on the themes by the brainstorming and help of professional animators, and they were applied and evaluated in the field. The developed comic books and animation, with its own characters, proved to be of high quality and effective educational materials for children's healthy and safe eating. Compared with the reference group, the tested group has shown a significant improvement in dietary knowledge and attitude (p < 0.05). And both parents (level of understanding 4.29, level of interest 4.49, level of usefulness 4.46, level of design satisfaction 3.95 in 5-point Likert scale) and children (level of understanding 4.63, level of interest 4.57, level of usefulness of 1st comic book 4.44, 2nd comic book 4.49, level of design satisfaction 4.06, level of usefulness for knowledge pages 4.22 in 5-point Likert scale) have shown high levels of interests and satisfaction. Therefore, these materials could be utilized as effective educational materials for elementary students in school lunch time, extra-curricular activities, or after school programs.

• Journal of Engineering Education Research
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• v.19 no.6
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• pp.32-37
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• 2016

The purpose of this study is to extract a skill level of human resource in the field of science and technology. To accomplish the goal of this study, precedent research was conducted and then, the draft of skill level for Human Resource in the field of Science and Technology (HRST) was created by wrap-up meeting. The skill level of the HRST was finalized after confirming verification of 20 SMEs (Subject Matter Experts) from January to February 2016 by two times. The conclusions are as follows; First, the skill level of the HRST consists five categories. Each of the level has educational background, work experience, certification, duty, major and so on. Second, the contents of the skill level were found to be mostly valid.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.84-93
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• 2007

This study was carried out to see the effect of individualized diet education on the improvement of blood glucose level according to the changes of nutrient intake with the subjects of 25 people. Among 25 people who participated in diabetic education program held in Chilgok-gun public health center, Gyeongbuk, there were 15 diabetic patients(3 males and 12 females) and 10 healthy people(2 males and 8 females) and after the diet education, the results were as follows. As for clinical characteristics, the diabetic group tended to have slightly higher blood pressure than the control group, especially diastolic blood pressure of diabetic group was higher than the control group with a significant level(p<0.05). Blood glucose level measured 2 hours after the meal was higher in the diabetic group than the control group with significant level(p<0.0001). For the clinical characteristic changes before and after the diet education, the blood glucose level in the diabetic group reduced significantly(p<0.01). For the daily diet intake, intake of fat in the diabetic group increased significantly compared to the one before the education(p<0.05). When comparing the ratio of carbohydrate: protein: fat, it was changed from 72.9 : 16.2 : 12.9 before the education to 63.8 : 15.1 : 21.1 after the education. From the above results, it is necessary to perform the diet education which carries out in the health center for diabetic patients with individualized goal by stepwise way rather than as one time try, and by developing the diabetic education media which is appropriate for the patients.

• Journal of Korean Clinical Health Science
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• v.7 no.2
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• pp.1298-1307
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• 2019

Purpose. This study was to correlations between oral health education experience and subjective oral health level of elderly in Yeongnam region. Methods. The data were collected from 254 elderly in Yeongnam region. Data analysis was performed using cross Analysis, t-test(One-way ANOVA), logistic regression by SPSS WIN 17.0 program. Results. According to the general characteristics of the study subjects, 42.8% of those under 75 years and 57.2% of those over 75 years of age had never been educated, 50.7% of living expenses less than 1 million won and 37.3% of those below 2 million won had never received oral health education (p<.05). The differences in subjective oral health levels with or without oral health education experience showed higher limitations of function and impairment of social psychic function in the elderly with no experience than those with oral health education experience(p<.05). Correlation between oral health education experience and subjective health level of the elderly showed a positive relationship with each factor, meaning that the subjective oral health level was higher with oral health education(p<.05). Subjective oral health levels for functional limitations or social and psychological disorders were high in the elderly without oral health education(p<.05). Conclusion. Considering the impact of oral health education experience on the subjective oral health level of the elderly as above, we should develop various continuous and systematic programs that can increase prevention and post-education practices for the increase of education beneficiaries through diverse approaches to enhance their usability.

• Research in Mathematical Education
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• v.16 no.1
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• pp.51-66
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• 2012

This study investigated the impact of entry level of mathematics subject knowledge on student teachers' mathematics pedagogical content knowledge development and performance in mathematics teaching practice. The sample consisted of 24 mathematics student teachers, 12 of whom passed A-Level mathematics and 12 of whom only passed O-level mathematics. They were all studying in a 4-year bachelor of education (Honours/Primary) programme; they were either majoring or minoring in mathematics. Results showed that student teachers' entry-level mathematics subject knowledge is not related to their mathematics pedagogical content knowledge development or their mathematics teaching performance. These findings may lead society to consider whether student teachers who have passed O-level mathematics are already eligible to be trained as professional primary mathematics teachers. As a consequence, this study raises the issues of how to develop student teachers' mathematics pedagogical content knowledge and whether we need to restructure our bachelor of education (Primary) programmes' curriculum in teacher professionalism.

• The Journal of the Korean dental association
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• v.54 no.1
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• pp.27-38
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• 2016

Objectives: This study evaluated the outcomes of continuing professional education in implant dentistry using Kirkpatrick's four-level evaluation model. Material and methods: The study was carried out through a questionnaire distributed to dentists who attended a continuing professional education in implant dentistry, 2008~2012. They were asked to fill out questionnaires at least 6 months after its completion. Results: Mean ages of total 23 dentist was $44.8^{\circ}{\ae}8.2$. Mean period after completion of education was $2.7^{\circ}{\ae}1.2$. Knowledge (level 2) (r=0.71, p<0.01) and behavior (level 3) (r=0.68, p<0.01) was positively correlated with topic and methods of education in reaction (level 1). Behavior was positively correlated with knowledge (r=0.79, p<0.01). Result (level 4) was positively correlated with knowledge (r=0.64, p<0.01) and behavior (r=0.86, p<0.01). Conclusion: Reaction affects on knowledge, behavior and result in order.